South African Reds

• 2016 Bruwer Vintners Pinot Noir Black Bream

  South Africa, Cape South Coast, Walker Bay

  From vyds "in a hidden valley, in close proximity to the ocean, @ ≈1,148 ft elev with limestone-rich, calcareous soils; 90% of the grapes were de-stemmed & crushed, with 10% separately vinified whole bunch. The grapes, from 9 yr old vines yielding 8 t/ha, were left to cold soak in the fermentation tank for an extended period, until fermentation kicked in naturally. A reductive environment was maintained initially with occasional pumpovers during fermentation. Once fermentation was complete, the wine was pressed & racked to older 300 & 500 L FR oak barrels. It matured in barrel for 12-14 mos before bottling." 13% ABV, 2.1 g/l R.S., 5.2 g/l T.A., & 3.46 pH; 708 cases made.
  
  N: CLOSED; Smoke, some earth? Notes of red rasps?
  
  P: LM, poss L, body; NICE, ALMOST swtish frt met by an astringent pucker which loses virtually all the toughness of its resolve by the LONG, BALANCED finish with a delightful hint of swtness to the firming, very, VERY fine tannins. For now with food, should hold at least through '22, & POSS improve through the remainder of '19. Nicely done! My EXC-/EXC; 93 pts Tim Atkin, 92 ea Suckling & WE ("Editors’ Choice") @ $33, 91 Vinous (Martin), and 90 ea WS & ("Very Good+) kenswineguide.com @ $33! [This vendor's $26.95 puts it in the top 1/2 of wine-searcher's limited postings.]

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• 2014 Neil Ellis Cabernet Sauvignon

  South Africa, Coastal Region, Stellenbosch

  100% C.S. from "trellised vyds grown on mainly decomposed granite soils; Grapes were harvested between 24.7°B & 25.2°B with a T.A. of 7.3 g/l & a pH from 3.41-3.45. Fermentation was initiated in s/s tanks. The crushed grapes underwent a series of pump overs until dry. Further maceration was allowed before drawing off & light pressing. Malolactic fermentation was completed in FR oak barrels, where the wine spent 18 mos in 25% in 1st fill FR oak barrels. Bottled in November 2015." 14.5% ABV, 2.9 g/l R.S., 5.8 g/l T.A., & 3.58 pH;
  
  N: Slightly closed; A melding of ripe cherries & smoke with undertones of pyrazines
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which somewhat resolves by the LONG, balanced finish with an attractive tangy/swtness to the dusty tannins. NEEDS through '20 min, then easily making its 10th. My EXC-/EXC, the higher for QPR? 91 pts Tim Atkin, Silver (89) @ '17 Decanter World Wine Awards, & Gold @ '17 Int'l Wine Challenge. [This vendor's $21.95 is $3 < the lower of wine-searcher's 2 listings.]

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• 2015 Ernie Els Cabernet Sauvignon

  South Africa, Coastal Region, Stellenbosch

  100% C.S. "Fermentation took place in 7-ton, open-top s/s tanks. The wines were pumped-over & punched-down manually 3-5x/day. Maceration period was 10-16 days before pressing; Aged for 17 mos in 300 L FR oak barrels (20% new); Bottled 9/21/16, released 5/1/17;" 3,550 cases made. 14.50% ABV, 3.70 g/l R.S., & 6.20 g/l T.A.
  
  N: CLOSED, but SEEMS RIPE & potentially deep: Intensity lurking?
  
  P: LM, poss Med, body; Rndish entry with nice frt fairly quickly met by an astringent pucker which DOES pretty much resolve by the LONG, balanced finish with a tangy/swtness to the still significant (though not particularly oppressive), DUSTY tannins. The 2 "extremes" for this, IMHO: IF one is ok with init tannins & at least their PRESENCE on the finish, this is approachable now, certainly with food. On the other hand, for many (most?) I'd say this NEEDS cellaring (maybe as long as thru '22?), & IF the frt holds, my VG+/EXC- will be low. 92 pts WS, 91 & "Editors’ Choice" WE @ $24, & 89 Decanter (Panel). [This vendor's $19.95 is AS good as any on wine-searcher.]

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• 2016 Rust en Vrede Cabernet Sauvignon Estate Vineyards

  South Africa, Coastal Region, Stellenbosch

  N: CLOSED, but RIPE berries?
  
  P: Med body; NICE, ALMOST swtish frt met by an astringent pucker which stays in touch with the initi frt as it fairly seamlessly transitions into a LONG, balanced finish with a delectable swtness to the dusty tannins. NEEDS through '21, then potentially an elegant wine to POSS approach its 10th. My EXC; 92 pts Vinous (Martin). [This vendor's $25.95 is $1 < anyone else on wine-searcher.]

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• 2015 Rudi Schultz Syrah

  South Africa, Coastal Region, Stellenbosch

  "100% Syrah grapes are sourced from a single vyd in the Bottelary Hills ward of Stellenbosch, located 16 mi from the ocean @ 348 ft elev. Vines ave 25 yrs of age, & the rows are planted NE to SW. The soil is a granite-based 'duplex' form which consists of coarse sand on gravel with a small percentage of wet clay.
  
  "The grapes were de-stemmed & the whole berries were pumped into an open top s/s fermenter, with 5% whole bunches added to the ferment. The tank was inoculated with Enoferm Syrah, a Rhône isolated yeast strain. Punch downs were performed 3x/day during fermentation. The wine was left on its skins for an additional 5 days of extended maceration before pressing. It was then racked to barrel for malolactic fermentation. The wine was aged for 18 mos in 225 L FR oak barrels (10% new, balance 2nd & 3rd fill)." 14.78% ABV, 2.8 g/l R.S., 5.0 g/l T.A., & 3.62 pH; 1,200 cases made.
  
  N: An attractive smoky element slightly atop ripe berries
  
  P: LM body; NICE, almost swtish frt met by an astringent pucker which pretty much resolves by the LONG, balanced finish with a tangy/swtness (& just a HINT of very, VERY slight bitterness) to the dusty tannins. NEEDS 12-18 mos, then approaching its 10th? My EXC-/EXC; 91 pts ea WS & ("Very Good+) kenswineguide.com , 90+ Vinous (Tanzer), 90 WA (Martin), and WE @ $30! [Though beatable by $2, this vendor's $25.95 IS competitive.]

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• 2015 Mulderbosch Faithful Hound

  South Africa, Coastal Region, Stellenbosch

  32% C.F., 31% C.S., 21% Merlot, 9% P.V., & 7% Malbec; After destemming, "the fermentation process is initiated by naturally occurring yeast, & finished by a selected strain, added during the course of fermentation. Gentle extraction & long maceration time are the hallmarks of the winemaking style, followed by barrel maturation in FR oak barriques (30% new, remainder 2nd & 3rd fill);" 14.5% ABV, 2.4 g/l R.S., 5.5 g/l T.A., & 3.63 pH;
  
  N: Closed; RIPE berries;
  
  P: LM body; NICE, ALMOST swtish frt met by a BIT of astringent pucker which pretty much resolves by the LONG, BALANCED finish with a tangy/swtness to the few dusty tannins. DESERVES through '19, then drinking for 3-4 yrs more. My VG+/EXC-, the higher arguably for the QPR of a Meritage-styled red. 91 pts Tim Atkin & 90 Vinous (Martin). [This vendor's $20.95 puts it in the bottom 1/2 of wine-searcher's entries.]

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Very, VERY poorly attended tasting. :( Yes, 'twas the 1st SUNNY Sat in wks. However, seems as though I recollect a similar lack of interest the LAST time this vendor put together such a themed tasting. :(

Pardon the soapbox, but I'd urge you to give these wines a chance -- particularly if you tend to be < enthralled with much of what CA produces. Personally, I find them WAY more along the lines of what FR at least "used" to be than current CA -- & typically @ SIGNIFICANT < $ than either!

So, particularly if you've enjoyed wines from WA, do not, I repeat, do *NOT* pass over South Africa IF you're so fortunate as to have the opportunity to try the wines of that country! :)